Senior Sous Chef

SUMMARY:
Key Performance Areas of this position include:

• Stay up to date with changes in industry standards, policies, and best practices
• Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams
• Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team
• Ensure all food prepared and served meets quality, presentation, and service standards
• Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade
• Maintain an organised system for cyclical menus, recipes, and kitchen documentation
• Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously
• Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies
• Monitor, manage, and motivate kitchen staff during preparation and service
• Assist with stock control, ordering, food costing, and wastage management
• Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience
• Train, mentor, and develop junior chefs to maintain high performance and consistency

POSITION INFO:
Minimum criteria required: Diploma or other formal qualification in Culinary Arts Minimum of 5 years' experience in a senior culinary role within a 5-star lodge or hospitality environment Proven leadership experience managing kitchen brigades Competencies required: Excellent spoken and written English comprehension Working knowledge of GAAP POS and Microsoft Office (particularly office) Strong understanding of food costing, stock control, and wastage management Professional conduct with reliable and responsible personal habits Strong leadership ability with the capacity to perform under pressure Valid driver's license Sound knowledge of Food & Beverage service principles